Check out this video of our Massive Meat Preservation Day: Canning Homegrown Chicken and Turkey. We took a day (which turned into two!) to process two full shelves in my freezer plus several other meat baskets.
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Massive Meat Preservation Day: Canning Homegrown Chicken and Turkey
We’ve had two freezer shelves FULL of meat products from our homegrown chickens and turkeys that were waiting to be processed, in addition to a few meat drawers in other freezers. So we planned a Massive Meat Preservation Day for processing and canning MEGA & LOTS of homegrown chicken and turkey. Yes & Amen!
We started by defrosting all the chicken, turkeys, leftover turkey necks and backs and livers/hearts using the cold water defrost method. Then I used my roasters and also boiled them on the stove to get them ready for preservation. I read LOTS on the USDA website to learn how to safely cook frozen chicken on a stove or oven.
After cooking the meat, we pulled the meat from the bones to home can chicken and turkey chunks.
Then we cook down all the bones and little leftover meat pieces in three roaster ovens over night.
Our Massive Meat Preservation Day turned into a TWO day project! On day two of our food preservation, we also get a 30 quart stock pot of poultry bone broth going on the stove. After that we pull the fat off of our chicken broth and can 30 quarts of broth, along with 30 quarts of meat, plus we save the pulled chicken fat to get some Schmaltz.
What is Schmaltz?!
What is Schmaltz?! Schmaltz is the rendered fat from poultry. You can buy it canned in a store, but I was so excited to home can some from our own chickens! This delicious chicken fat is used most commonly in kosher and dairy-free diets because it makes a super savory butter substitute!
*Special Note! There is no research for canning ground turkey. In Massive Meat Preservation Day: Canning Homegrown Chicken and Turkey, you’ll hear me talk about my plan to can ground turkey but after being a professional ground turkey Google-er, I learned there is just not enough information on how to safely do that, so we just cook it through to freeze!
After we completed our two-day meat processing project, we ended up with 30 quarts canned poultry meat, 25 quarts of broth, and then 4 quarts of emergency water we canned to fill the pressure canner to capacity.
🎥 Watch the whole two day meat processing project here!!
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